For this morning's celebration, I noshed on coffee and deviled eggs, which felt fancy. It was entertaining to watch the little man observe the Royal Wedding - he was completely disinterested in the nuptials, or the pomp and circumstance, but the pretty lady in the white dress - he was spellbound, dropping his jaw, and his See'n'Say. William, be on notice - you have future competition for Kate's affections.
We also enjoyed a little groom's cake to ring in the event (admittedly partially live, partially on DVR). Biscuit Cake, to me, is the British version of a Rice Krispie Treat - charmingly unsophisticated, the flavor is more satisfying than you might expect. It's an easy recipe, but as with most, I adapted from a couple of versions to make my own:
1/2 cup dried figs, chopped
1/4 cup cashews, chopped
1 box windmill (almond shortbread) cookies
1 stick unsalted butter
4 ounces dark chocolate
4 ounces milk chocolate
1 can sweetened condensed milk
1. Break up and crumble cookies. Mix in chopped figs and nuts.
2. Melt butter and chocolate.
3. Add milk and stir until smooth.
|(I just love how this photo turned out.)|
4. Fold into cookie mixture and spread into wax-paper lined pan.
5. Place in refrigerator and let cool for two hours. Cut into 2-inch squares to serve.